Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Almond Flour Peanut Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

Delight in these delicious Almond Flour Peanut Butter Cookies, made with creamy natural peanut butter, almond flour, and sweetened with maple syrup. These gluten-free cookies are soft, chewy, and optionally dipped in dark chocolate for an indulgent treat. Perfect for a quick and wholesome snack or dessert, they come together in just 20 minutes with simple ingredients and easy steps.

  • Total Time: 20 minutes
  • Yield: 12 cookies

Ingredients

Cookies

  • 2/3 cup creamy natural peanut butter (167 g)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup packed almond flour (112 g)
  • Pinch of salt (if peanut butter is unsalted)

Optional Chocolate Dip

  • 1/2 cup dark or semi-sweet chocolate chips (80 g)
  • 2 tsp coconut oil (10 g)

Instructions

  1. Prepare: Preheat your oven to 350˚F (177˚C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large bowl, combine the creamy natural peanut butter, maple syrup, and vanilla extract until well blended. If your peanut butter is unsalted, add a pinch of salt for balance.
  3. Add Almond Flour: Stir in the almond flour thoroughly until a uniform dough forms. The consistency should allow you to roll it into balls. If too wet, add a bit more almond flour; if too dry, add 1 tsp plant-based milk or a little more peanut butter.
  4. Shape Cookies: Use a spoon or small cookie scoop to portion out 12 heaping tablespoons of dough. Roll each into a smooth ball with your hands and place them spaced evenly on the lined baking sheet. Press each cookie twice with a wetted fork to create the traditional crisscross pattern.
  5. Bake and Cool: Bake the cookies for 10-12 minutes, or until the bottoms start turning golden. Remove from oven and let them sit on the tray for 10 minutes to firm up before transferring to a cooling rack.
  6. Make Optional Chocolate Dip: After cookies have cooled for at least 30 minutes, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second bursts until smooth.
  7. Dip and Set: Dip each cookie halfway into the melted chocolate, then place them back on the baking tray or on a parchment-lined rack for cleanup. Allow the chocolate to set at room temperature or chill in the fridge until firm.

Notes

  • Use natural peanut butter (no added sugar or hydrogenated oils) for best taste and texture.
  • Make sure to measure almond flour by packing it lightly for accuracy.
  • If you don’t have plant-based milk, water or additional peanut butter can be used to adjust dough consistency.
  • For a nut-free alternative, substitute almond flour with oat flour and peanut butter with sunflower seed butter (adjust liquid accordingly).
  • Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
  • Author: Amelia
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/almond-flour-peanut-butter-cookies-recipe/